Notes on olive oil & taste
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3 articles
ORO CELESTE prints a QR code on every product label, giving shoppers instant access to the batch-specific lab certificate — acidity, polyphenols, and sensory results — for the exact bottle in their hand.
OLEA Editorial
Free fatty acids tell only part of the story. Peroxide value, UV absorbance (K232 and K270), and hexanal each capture a different stage of oxidation — and reading all four together is the only way to assess what is really in the bottle.
OLEA Editorial
When outdoor temperatures climb above 30 °C, the inside of a delivery vehicle can reach conditions that degrade olive oil faster than most buyers realize. This guide walks through the science of heat, light, and oxygen damage — and what to do the moment your bottle arrives.
OLEA Editorial